Persimmons, also called Sharon Fruit, abound at this time of year but what can you do with them?
The days of winter of here, my favourite tree at this time of year has to be the persimmon or caqui as it's called in Spain.
Caquis go from orange to a deep-reddy orange when ripe, they are the only colour on an otherwise bear and lifeless looking tree, and the fruit look very much like an orange tomato.
They also have some other comon names such as Oriental Persimmon, Japanese Persimmon and Kaki.
Caquis grow best in areas where there are moderate winters and mild summers.
What to do with Caquis?
My neighbours literally eat them out of their hands. They cut open the top, hold the fruit in the palm of one hand and scoop the flesh out with a teaspoon. - That didn't work for me!
Caqui Jam is more my style, try this easy recipe
- 8 Ripe persimmons (medium to large)
- 1/4 c Lemon juice
- 1 3/4 oz Powdered pectin
- 6 c Sugar
Wash the fruit and cut off the stems.
Push the fruit pulp through a sieve.
Put the pulp, lemon juice and pectin in a pan, bring to the boil without stirring, leave to boil for 4 minutes.
Remove from the heat and stir to cool, skim off any residue on the surface.
Spoon into sterilized jars and seal.
Makes about 8 jam jars full.
Drying Caquis
- Cauqis can be dried easily.
- Choose fully coloured but hard Caquis.
- Harvest the fruit with a Little bit of branch still attached to the stem, for tying.
- Break off the calyx leaves and peel the fruit.
- Try a piece of string around the stem and branch of each fruit and tie onto a pole.
- Place in dry and well-aired spot.
Takes 4-6 weeks.
